High Protein WEIGHT LOSS Vegan Meal Prep (Power Bowl, "Chicken" Noodle Soup & Tiramisu Chia Pudding)
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Recipes in this Video
3 recipes
vegetariangluten-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/2 red onion, finely chopped
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup olives, sliced
- ●2 tbsp olive oil
- ●2 tbsp lemon juice
- ●1 tsp dried oregano
- ●Salt and pepper to taste
Instructions
- 1Rinse the quinoa under cold water and drain.
- 2In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 3Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 4In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- 5In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- 6Pour the dressing over the salad mixture and toss to combine.
- 7Add the cooked quinoa to the salad and mix well.
- 8Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium saucepanlarge bowlsmall bowlwhisk
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 tablespoon olive oil
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 medium carrots, sliced
- ●2 celery stalks, sliced
- ●8 cups vegetable broth
- ●1 teaspoon dried thyme
- ●1 teaspoon dried oregano
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon salt
- ●2 cups vegan chicken substitute, shredded
- ●2 cups egg-free noodles
- ●1 cup frozen peas
- ●2 tablespoons fresh parsley, chopped
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic, sliced carrots, and sliced celery; cook for another 5 minutes.
- 4Pour in vegetable broth and bring to a boil.
- 5Add dried thyme, oregano, black pepper, and salt; reduce heat and simmer for 10 minutes.
- 6Stir in the vegan chicken substitute and egg-free noodles; cook until noodles are tender, about 7-10 minutes.
- 7Add frozen peas and cook for an additional 2 minutes.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and stir in fresh parsley before serving.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
vegandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1/2 cup chia seeds
- ●2 cups almond milk
- ●1/4 cup maple syrup
- ●1 tsp vanilla extract
- ●1/2 cup strong brewed coffee, cooled
- ●1/4 cup cocoa powder
- ●1/2 cup mascarpone cheese (optional for non-vegan version)
- ●1/4 cup dark chocolate shavings (for garnish)
- ●Cocoa powder (for dusting)
Instructions
- 1In a mixing bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.
- 2Let the mixture sit for about 10 minutes, then stir again to prevent clumping of chia seeds.
- 3Add the cooled brewed coffee and cocoa powder to the chia mixture. Stir until fully incorporated.
- 4Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and thicken the pudding.
- 5If using mascarpone cheese, fold it into the chia pudding mixture after it has thickened.
- 6Once the pudding is set, spoon it into serving glasses or bowls.
- 7Top with dark chocolate shavings and a dusting of cocoa powder before serving.
- 8Serve chilled and enjoy your Tiramisu Chia Pudding!
Equipment
Mixing bowlWhiskMeasuring cupsMeasuring spoonsServing glasses or bowls
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